Asparagus with Chives Sauce and Beef Fillet

Ingredients

• 1 kg white asparagus
• 800 g potatoes (8 potatoes)
• Salt
• 4 shallots
• 1 bunch chives
• 3 tbsp olive oil
• 50 ml white wine
• 150 g Sour cream
• 1 tbsp mustard
• Pepper
• 1 Garlic clove
• 600 g beef fillet steak (4 steaks)

Instructions

1. 1.

   Peel the asparagus and remove woody ends. Wash potatoes and cook in salted water for about 25 minutes; then drain and let steam dry.

2. 2.

   Meanwhile, cook the asparagus in plenty of salted water until al dente, about 15–20 minutes.

3. 3.

   For the sauce, peel and finely dice the shallots. Wash the chives, shake dry, and cut into small bunches leaving a few stems intact.

4. 4.

   Heat 2 tbsp oil in a pan. Sauté the shallots over medium heat until translucent. Add wine, simmer for 5 minutes, then puree smooth.

5. 5.

   Add sour cream, chive bunches, mustard, salt, and pepper to the sauce, reduce heat. Peel the garlic and press it into the sauce; keep warm.

6. 6.

   Heat remaining oil in a large pan. Cook the steaks over high heat, 1½–3 minutes per side depending on desired doneness.

7. 7.

   Lift asparagus from water and arrange on four plates. Slice the steaks and serve alongside potatoes. Drizzle with sauce and garnish with extra chives.